Quick Main Italian

Smoked trout, lemon and fennel pasta

Name: Smoked trout, lemon and fennel pasta
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4
Cuisine: /italian
Ingredients: 2 fennel bulbs, fronds reserved; 400g orecchiette or other short pasta; 1 tablespoon olive oil; 1 tablespoon baby capers, rinsed; 1/2 lemon, juiced, rind grated; 200g smoked trout fillets, flaked; 2 tablespoons chopped flat-leaf parsley, plus extra to garnish

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by Chrissy Freer

Nutritionist and food writer

Oct 03, 2015

Turn some smoked trout, a packet of pasta, fennel and a tasty home-made dressing into a nutritious, tasty and fast weeknight meal.

2 fennel bulbs, fronds reserved
400g orecchiette or other short pasta
1 tablespoon olive oil
1 tablespoon baby capers, rinsed
1/2 lemon, juiced, rind grated
200g smoked trout fillets, flaked
2 tablespoons chopped flat-leaf parsley, plus extra to garnish

Method

1.

Finely chop the fennel fronds and set aside, then thinly slice bulbs.
2.

Cook pasta in a large pot of boiling, salted water according to packet instructions or until al dente.
3.

Meanwhile, heat oil in a large frypan over medium-low heat. Add sliced fennel and cook, stirring occasionally, for 3-4 minutes until softened. Add capers, lemon rind and juice, trout, parsley and reserved fennel fronds. Season with salt and pepper, stir to combine, then remove from the heat. Drain the pasta, toss through the trout mixture and serve immediately garnished with extra parsley.